Creamy Tiramisu Cheesecake

Name: Creamy Tiramisu Cheesecake
Prep time: 20 min
Total time: 4 h 65 min
Yield: 24 (75 g) pieces
Ingredients: 1 (250 g) package Nilla Vanilla Wafers, divided; 5 teaspoons MAXWELL HOUSE Instant Coffee, divided; 3 tablespoons hot water, divided; 4 (250 g) packages Philadelphia Brick Cream Cheese, softened; 1 cup sugar; 1 cup sour cream; 4 eggs; 1 cup thawed COOL WHIP Whipped Topping; 2 tablespoons unsweetened cocoa powder

Rating: 4.46 stars

39 Ratings
28 Reviews
12 Photos

Experience the taste of tiramisu in a spectacular, creamy cheesecake. Mamma mia!

By Philadelphia Cream Cheese

Gallery

Recipe Summary

prep:

20 mins

additional:

4 hrs 45 mins

total:

5 hrs 5 mins

Servings:

Yield:

24 (75 g) pieces

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

1 (250 g) package Nilla Vanilla Wafers, divided
5 teaspoons MAXWELL HOUSE Instant Coffee, divided
3 tablespoons hot water, divided
4 (250 g) packages Philadelphia Brick Cream Cheese, softened
1 cup sugar
1 cup sour cream
4 eggs
1 cup thawed COOL WHIP Whipped Topping
2 tablespoons unsweetened cocoa powder

Directions

Step 1

Heat oven to 325 degrees F.

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Step 2

Line 13x9-inch pan with foil, with ends of foil extending over sides. Spread half the wafers onto bottom of pan. Add 2 tsp. coffee granules to 2 Tbsp. hot water; stir until dissolved. Brush half onto wafers in pan; reserve remaining dissolved coffee for later use.
Step 3

Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 3-1/2 cups batter; place in medium bowl. Dissolve remaining coffee granules in remaining hot water. Stir into removed batter; pour over wafers in pan. Top with remaining wafers; brush with remaining dissolved coffee. Cover with remaining plain batter.
Step 4

Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan. Top with Cool Whip and cocoa powder just before serving.

How to Bake Cheesecake in Springform Pan:

Prepare and bake cheesecake as directed, substituting a 9-inch springform pan for the 13x9-inch pan and increasing the baking time to 1 hour or until centre of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with Cool Whip and cocoa powder just before serving.

Nutrition Facts

Per Serving:

271 calories; protein 4.8g; carbohydrates 18.4g; fat 20.3g; cholesterol 81.6mg; sodium 190.8mg. Full Nutrition

Reviews (28)

Most helpful positive review

Annabell

01/05/2011

Very easy to do! I made it directly in a 9 x 13 glass dish sprayed with Pam - served out of the dish fine. Not a stron coffee flavor at all. Hardly any for that fact. The overall favor was more vanilla-like - mostly took on the vanilla wafer favor. Everyone at work raved and ate he whole thing. Very good and would make it again!! Read More

Helpful

(32)

Most helpful critical review

Wisery

02/20/2012

While the cheesecake was easy to make and set well my family and I thought the flavor and texture were pretty off. The two layers of Vanilla Wafers made it less cheesecake-like than I had hoped. Overall I would not make this recipe again. Read More

Helpful

(5)

39 Ratings

5 star values: 26
4 star values: 8
3 star values: 2
2 star values: 3
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Annabell

01/05/2011

Helpful

(32)

linnygeb

05/23/2011

This recipe is definetly a keeper!! I have made it several times in a spring form pan. For the crust I used 3+ cups of nilla waffers, 1 cup of butter, and 1/4 cup of sugar.....I bake it at 325 for 1 hour and 10 minutes and then let it sit in the oven for another hour!! "This is the best cheesecake that I have EVER had!!", has been said to me more than once when sharing this cheesecake with family and friends!! Read More

Helpful

(31)

SUZZANNA

09/24/2011

I don't even like tiramisu but I did like this cheesecake and so did my famliy. I made half a recipe and used 50 mini vanilla wafers (25 for each layer). I used light cream cheese and light sour cream. I baked it in an 8-inch square pan for 39 minutes. I would make it again! Read More

Helpful

(19)

Miss Mary

12/23/2011

This is a good recipe and it is pretty simple. I used brewed coffee rather than instant and I made my own whipped cream using heavy cream powdered sugar Kahlua and coffee. The baking time was a little longer than expected but all in all it was great. Read More

Helpful

(14)

Dani

05/16/2011

i love and use this recipe all the time. It is so easy and delicious. If you don't have instant coffee you can just use strong regular coffee. Read More

Helpful

(12)

Felicia Reagan

08/21/2011

This is my go to dessert recipe! Sooo good!! People always ask that I make it and I never have leftovers. I sprinkle chocolate shavings on the top with the cocoa powder to dress it up a bit. Read More

Helpful

(11)

odenb5

10/08/2011

This is so good! I made it for my grandparents 60th anniversary party and it was a major hit! The only thing I changed was adding twice the amount of instant coffee. Read More

Helpful

(8)

DianaZ

12/09/2011

My sister-in-law made exactly the same one. It was delicious. I'm going to make this tiramisu cheesecake for Christmas! I bet its gonna be D.E.L.I.C.I.O.U.S.! Read More

Helpful

(8)

jobblychef

02/20/2014

WOW delicious! As others did I halved the recipe and used an 8 x 8 pan. I used a glass Pyrex and just greased with shortening. It served fine. Didn't bother with the foil lining. I baked at 325 F for 40 minutes. I didn't fuss with the instant coffee. I just made a strong coffee in my French press. I used some coffee to brush on the wafers and used a tablespoon of coffee in the bottom layer batter. I also added 1/4 teaspoon of unsweetened cocoa to the bottom layer batter to give it a richer color. I used Neufchatel cheese light sour cream and light whipped topping. Didn't matter it was DELICOUS. It's a keeper. Read More

Helpful

(6)

Wisery

02/20/2012

Helpful

(5)

More Reviews

Back to Creamy Tiramisu Cheesecake

All Reviews for Creamy Tiramisu Cheesecake

- of Reviews

Creamy Tiramisu Cheesecake

Servings Per Recipe: 24
Calories: 270.7

% Daily Value *

protein: 10 %

carbohydrates: 6 %

dietary fiber: 1 %

sugars:

fat: 31 %

saturated fat: 57 %

cholesterol: 27 %

vitamin a iu: 11 %

niacin equivalents: 3 %

vitamin c:

folate: 1 %

calcium: 2 %

iron: 1 %

magnesium: 2 %

potassium: 1 %

sodium: 8 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Creamy Tiramisu Cheesecake

1 of 28

All Reviews

Annabell

01/05/2011

Helpful

(32)

linnygeb

05/23/2011

Helpful

(31)

SUZZANNA

09/24/2011

Helpful

(19)

Miss Mary

12/23/2011

Helpful

(14)

Dani

05/16/2011

i love and use this recipe all the time. It is so easy and delicious. If you don't have instant coffee you can just use strong regular coffee.

Helpful

(12)

Felicia Reagan

08/21/2011

This is my go to dessert recipe! Sooo good!! People always ask that I make it and I never have leftovers. I sprinkle chocolate shavings on the top with the cocoa powder to dress it up a bit.

Helpful

(11)

odenb5

10/08/2011

This is so good! I made it for my grandparents 60th anniversary party and it was a major hit! The only thing I changed was adding twice the amount of instant coffee.

Helpful

(8)

DianaZ

12/09/2011

My sister-in-law made exactly the same one. It was delicious. I'm going to make this tiramisu cheesecake for Christmas! I bet its gonna be D.E.L.I.C.I.O.U.S.!

Helpful

(8)

jobblychef